Crescent Chicken Potpie Recipe -
Crescent Chicken Potpie Recipe
  • READY IN 35 mins

Crescent Chicken Potpie

Recipe by  

"Mix up a simple pot pie filling with mixed vegetables and cooked chicken and top with flaky crescent dough, for an quick and delicious comfort food dinner."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins

    35 mins


  1. In large bowl, mix vegetables, chicken and soups. Pour into greased or sprayed 13x9-inch (3-quart) glass baking dish.
  2. Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.
  3. Bake at 350 degrees F 25 to 30 minutes or until top is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2011

Super Easy! I cooked the veggies and soup together before putting in the pan. The crescent turned out great. My husband LOVED the dish. I will be adding this to my list of easy dinners that are very tasty!

Most Helpful Critical Review
Sep 08, 2010

Didn't turn out so good. The vegetables were crunchy and the crust was half raw. I would recommend stewing the vegetables, soup and chicken for maybe ~20 minutes before putting it into the 13x9 dish. Not sure if I would use the crescent rolls next time. I might try using bisquik biscuits or buying pie crust.


11 Ratings

Oct 18, 2011

I gave it 5 stars for ease factor. I added about 1/2 cup of fat free half and half because is seemed really thick. I did put in more veggies then it called for though. So that is probably why. Easy recipe to use up those crescent rolls if you score them cheap with coupons.

Feb 11, 2011

Instead of baking in a casserole dish, we poured the ingredients into individual ramekins and baked with the crescent rolls on top. Using crescent rolls really adds to the ease of preparing this dish! So easy and super yummy, too!

Dec 05, 2011

This recipe was very bland. If I make it again I would add some spice to it.

Oct 26, 2011

I ended up adding a bit of chicken broth to thin out the filling, and as others stated, I simmered the filling before baking too. I ended up rolling out the crescent dough and made mini pot pies in large muffin tins. A definite hit-will be making this one again!

Jul 12, 2011

This recipe turned out great!!! I used a can of peas and a can of carrots instead of frozen. I used a rotissiere chicken. Mixed everything together, put in 13x9 glass dish, sprinkled a little seasoning then placed crescent rolls on top. Next time I think I'll add a can of green beans. It was loaded with chicken and veggies. Yummy and oh sooooo easy.

Sep 18, 2012

Quick and easy recipe for leftover chicken. I used 2 cans of chicken soup and about 1/4 cup of cooking liquid from the veggies I steamed. I also added dried marjoram, thyme, onion powder, and black pepper. Hubby and son liked it. It's a keeper!


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  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 737 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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